Mediterranean Zucchini Tomato Bake with Cheese
This Mediterranean Zucchini Tomato Bake with Cheese is a rustic, hearty, and wholesome casserole-style dish layered with tender zucchini, juicy tomatoes, aromatic herbs, and bubbling cheese. It’s light yet satisfying, naturally gluten-free, and perfect as a vegetarian main, a savory side dish, or a brunch addition. Inspired by Mediterranean flavors, it’s a celebration of simple ingredients done right.
Time Required
Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: ~50–55 minutes
Ingredients (Serves 4–6)
Vegetables:
2 medium zucchini, thinly sliced (¼-inch rounds)
2–3 medium ripe tomatoes, thinly sliced
1 small red onion, thinly sliced (optional)
2 garlic cloves, minced
1 tbsp olive oil (plus more for drizzling)
Salt & black pepper, to taste
1 tsp dried oregano or Italian seasoning
½ tsp crushed red pepper flakes (optional)
Cheese Topping:
¾ cup shredded mozzarella cheese
½ cup crumbled feta cheese
¼ cup grated Parmesan cheese
Optional: 2 tbsp fresh basil or parsley, chopped
Instructions
Preheat Oven
Preheat oven to 375°F (190°C).
Lightly oil or spray a baking dish (8×8 or similar size).
Prepare Veggies
In a bowl, toss zucchini slices with olive oil, garlic, oregano, salt, pepper, and red pepper flakes.
Layer the Bake
Arrange alternating slices of zucchini and tomato (and red onion if using) upright in a slightly overlapping spiral or row in the baking dish.
Pour any leftover oil/seasoning from the bowl over the top.
Bake Vegetables First
Cover with foil and bake for 25 minutes, until zucchini starts to soften.
Add Cheese & Finish Baking
Remove foil. Sprinkle mozzarella, feta, and Parmesan evenly over the top.
Bake uncovered for another 10–15 minutes, until cheese is bubbly and golden.
Garnish & Serve
Let cool slightly. Top with fresh herbs before serving.
Serve warm as a vegetarian main, a savory side, or over couscous or quinoa.
Top Tips for Perfect Results
Slice Evenly
Use a mandoline or sharp knife to slice zucchini and tomatoes into even ¼-inch rounds. Uniform thickness helps everything cook evenly.
Salt the Zucchini (Optional)
For less moisture: sprinkle zucchini slices with salt and let sit for 10–15 minutes. Pat dry before baking to prevent a watery dish.
Use Ripe, Firm Tomatoes
Roma or plum tomatoes work well because they’re less watery. Too much liquid can make the bake soggy.
Layer Tightly
Arrange slices close together in the baking dish—this helps everything cook through and prevents gaps after shrinking.
Finish Under Broiler (Optional)
For a golden, bubbly cheese crust, broil the bake for 2–3 minutes at the end of baking.
Let it Rest
Rest for 5–10 minutes after baking to allow flavors to settle and excess liquid to absorb slightly.
Delicious Variations
Herb Boost
Add chopped fresh basil, thyme, or oregano between the layers for deeper herbal flavor.
A sprinkle of za’atar or sumac also adds a Mediterranean twist.
Cheese Swap
Try goat cheese instead of feta for creamier tang.
Add shredded Gruyère or provolone for more melt and depth.
Add Eggplant
Alternate slices of zucchini with thin rounds of eggplant for a heartier version—just pre-cook or roast eggplant briefly to soften.
Add Roasted Red Peppers or Olives
Layer in strips of roasted red pepper or scatter sliced Kalamata olives over the top for extra Mediterranean flair.
Make It a Full Meal
Add a layer of pre-cooked quinoa or rice at the bottom of the dish. Top with the vegetable and cheese layers for a more filling casserole.
Brunch Twist
Crack 1–2 eggs over the top during the last 10 minutes of baking for a baked egg Mediterranean skillet feel.
Spicy Version
Add harissa paste or a drizzle of chili oil to the zucchini before baking for smoky heat.
Q&A – Frequently Asked Questions
Q: Can I make this ahead of time?
A: Yes! Assemble the bake (without cheese) up to a day ahead. Store covered in the fridge. Add cheese and bake just before serving.
Q: Can I freeze it?
A: This dish is best fresh. Freezing can make the zucchini and tomatoes watery. However, leftovers can be frozen in small portions and reheated in the oven.
Q: How do I reheat leftovers?
A: Reheat gently in the oven at 350°F (175°C) for 10–15 minutes, uncovered, to revive the texture and keep the cheese bubbly.
Q: Can I make it vegan?
A: Absolutely. Use dairy-free cheese shreds or a cashew cream topping, and ensure olive oil is used instead of butter.
Q: Can I use canned tomatoes?
A: Not for layering, but you can pour a thin layer of drained crushed or diced tomatoes underneath the zucchini if you want a saucier base.
Nutrition Information (Approx. per serving – 1 of 6 servings)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 170–200 kcal |
| Protein | 7–9 g |
| Carbohydrates | 8–10 g |
| Fat | 12–15 g |
| Fiber | 2–3 g |
| Sugar | 3–5 g (natural from veggies) |
| Sodium | 350–450 mg |
Note: Based on full cheese topping. Can vary depending on cheese types and portion size.
Conclusion
The Mediterranean Zucchini Tomato Bake with Cheese is a simple, wholesome dish that delivers big flavor with minimal effort. With its savory herb-laced veggies, melty cheese topping, and naturally gluten-free ingredients, it’s a beautiful balance of healthy and comforting. Serve it as a vegetarian main, a vibrant side dish, or even for brunch—it’s versatile, customizable, and always a crowd-pleaser.